Riad Kniza is one of the best places I have had the good fortune to stay in. Having travelled over the world...
Lire témoignage...
Lire témoignage...
Vegeterian Harira Soup:
100 g lentils
100 g chikpeas
2 onions, cut into pieces
3 sticks celery, diced
1 litre ater
2 tbsp chopped coriander
2 tbsp chopped flat leaf parsley
½ tsp turmeric
½ tsp black pepper
1 tsp cumin
juice of 2 lemons
1 can crushed tomatoes with their juice
2 tbsp fine semolina
100 g fine vermicelli broken into small pieces
1 tsp salt
Soak the lentils and chickpeas in separate bowls, overnight. Rinse the lentils in cold water. Boil the chickpeas in their soaking water for 20 minutes. Rinse well in cold running water and rub off their tough skins.
Put the chickpeas, lentils onions, celery, herbs and spices (except for salt) in a saucepan with the water and bring to boil. Turn down the heat and simmer for 2 hours.
Add the semolina mixed with one cup of water, the lemon juice and the tomatoes. Stir well for 5 minutes and simmer for a further 30 minutes.
Add the vermicelli and cook for a further 5 minutes.
Salt and adjust the seasoning. Serve hot, garnished with more chopped parsley, lemon wedges and some dates on the side.
100 g lentils
100 g chikpeas
2 onions, cut into pieces
3 sticks celery, diced
1 litre ater
2 tbsp chopped coriander
2 tbsp chopped flat leaf parsley
½ tsp turmeric
½ tsp black pepper
1 tsp cumin
juice of 2 lemons
1 can crushed tomatoes with their juice
2 tbsp fine semolina
100 g fine vermicelli broken into small pieces
1 tsp salt
Soak the lentils and chickpeas in separate bowls, overnight. Rinse the lentils in cold water. Boil the chickpeas in their soaking water for 20 minutes. Rinse well in cold running water and rub off their tough skins.
Put the chickpeas, lentils onions, celery, herbs and spices (except for salt) in a saucepan with the water and bring to boil. Turn down the heat and simmer for 2 hours.
Add the semolina mixed with one cup of water, the lemon juice and the tomatoes. Stir well for 5 minutes and simmer for a further 30 minutes.
Add the vermicelli and cook for a further 5 minutes.
Salt and adjust the seasoning. Serve hot, garnished with more chopped parsley, lemon wedges and some dates on the side.
For a meaty variation, add a lamb neck or two cut into the saucepan at the beginning. Remove them and strip them of their meat and return it to the saucepan before adding the semolina mixture. If add the meat, a piece of cassia bark in addition to the other spices gives a wonderful flavor.
By Meera Freeman (www.meerafreeman.com.au)
By Meera Freeman (www.meerafreeman.com.au)
Restaurant menu
*************
Book your table
*************
Cooking lessons
*************
Recipe of the week
